Corn Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 onions
- 1 garlic clove
- 250 grams floury potatoes
- 2 Tbsps butter
- 2 Tbsps Cornmeal
- 100 milliliters dry white wine
- 500 milliliters Vegetable broth
- 2 fresh bay leaves
- 200 milliliters milk
- 250 grams trimmed Corn
- salt
- freshly ground peppers
- thyme (for garnish)
Preparation steps
1.
Peel the onions and the garlic and finely chop. Peel the potatoes and dice. Melt the butter in a pot and sauté the onion and garlic. Add the potatoes, sprinkle with cornmeal, and stir to combine. Add the white wine, vegetable broth, and bay leaves. Bring to a simmer and cook for 20 minutes over low heat.
2.
Remove the bay leaves and puree the soup. Add the milk and corn and simmer gently for about 5 minutes. Season with salt and pepper.
3.
Serve in bowls and sprinkled with thyme.
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